cocoa butter substitute

This product is based on fractionated and hydrogenated Palm Kernel fat that contains high levels of lauric triglycerides in its composition. This is a non-tempering fat with a very sharp melt profile. It has a low viscosity in the molten state. CBS is used extensively for molding and enrobing. It has very high heat cycling stability. Melf profile, flavor release of compounds made out of CBS is comparable with that of chocolate. APPLICATION: General purpose coating fat, wafer & crackers, biscuits creaming & toffee filling, non-dairy creamer STORAGE: Keep cocoa butter substitute in cool, dry storage and free from foreign odors. Avoid direct sun light. PACKAGING: Cocoa butter substitute is packed in 20 kgs carton. STANDARD DOCUMENT: Packing List, Bill of Lading, Certificate of Origin, Health Certificate, Certificate of Analysis.

This product is based on fractionated and hydrogenated Palm Kernel fat.